Southern Style Chik’n and Dumplings

This rich and creamy dish delivers all the heart-warming flavors and aroma of country home-style cooking and goes on the table quickly.

Prep time:  10 minutes

Cook time: 20 minutes

Serves: 4


  • 1 Gravy Starter Pack
  • 4 ounces Butler Soy Curls, dried
  • 5 large (7-8 inch) whole grain tortillas, cut into strips, 1 inch wide and 3-4 inches long
  • 16-ounce bag frozen soup or mixed vegetables (make sure potatoes are included, along with other veggies like carrots, tomatoes, corn, green beans, onions, peas, and celery)
  • 2½ cups water
  • 2½ cups unsweetened plant-based milk
  • 1 teaspoon salt, or to taste, then pepper to taste
  • ¼ teaspoon smoked paprika for garnishing


    1. Place the soy curls in a bowl and cover with water for 8-10 minutes. While the soy curls are soaking in the water, slice the whole-grain tortillas into 1 inch wide by 3-4 inches long strips.  Set aside.
    2. To a large soup pot, add the contents of the Gravy Starter Pack, water, and milk, and stir to dissolve the lumps.
    3. Place the frozen vegetables into the pot and cook over medium-high heat until bubbly and thickened, stirring frequently. 
    4. Drain the soy curls and add them to the vegetable mixture. Cook over medium-high heat for 8-10 minutes until mixture is hot and bubbly. 
    5. Drop the tortilla strips into the bubbly soup mixture, one at a time, gently pushing them down to the bottom. Resist the urge to over stir as they are fragile and will fall apart if stirred too much. Cook for about 10 minutes.  
    6. Top with smoked paprika and black pepper.

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